1. Mix flour and whole wheat flour, add 3 grams of baking powder and mix well.
2. Add appropriate amount of water to the steamed purple sweet potato and puree it with a food processor. (The freshly steamed purple potato itself contains water, so you don't need to add too much water when muddying)
3. Pour the beaten purple potato mash into the flour and mix well by hand. If it is too dry, add some water, and if it is too wet, add some flour.
4. Knead into a moderately firm and smooth dough with your hands (about 20 minutes)
5. Put the kneaded dough and half a bowl of warm water in the oven and turn on the fermentation function for 60 minutes.
6. While fermenting, it can be used to prepare jujube paste filling. First prepare an appropriate amount of red dates, wash and remove the pits.
7. Use a food processor to directly beat the pitted red dates into fine granules. (Our local jujube filling is not boiled or peeled, just chopped and used. It feels more tasteful to eat)
8. Add 2 teaspoons of white sugar and appropriate amount of vegetable oil to the beaten jujube puree, stir well and set aside. The purpose of adding oil to the filling is to make the mouthfeel more moist.
9. When the dough is fermented to twice its original size, take it out.
10. Exhaust, knead into long strips, and cut small doses.
11. Stuffing
12. After everything is wrapped, let it wake up for 15 minutes. (Please ignore their ugly faces (￣▽￣)) Then steam it in a pot on cold water for 15 minutes. Don't rush to open the lid of the pot after turning off the heat, let it sit for 5 minutes.
13. The finished product is complete^_^
14. Delicious and beautiful (*^_^*)
Tips:The sugar in the filling can be added as you like.
